Blood-cancer and treatment for the same can take its toll on the patient. Radiation-therapy and chemotherapy can deplete the person’s strength, induce fatigue and bring in several side-effects. Anaemia and the risk of infections create new challenges. It is important for blood-cancer patients to eat a nutritious, yet balanced diet to maximize the effectiveness of medication or therapy, and improve recovery. This article covers guidelines on eating right, tips on overcoming side-effects, and specific foods to avoid.
It is important to understand that leukaemia is a complex condition and cannot be cured by merely consuming a nutritious diet, or consuming specific foods. Medication and therapy play a big role in limiting the spread of cancer and effectively destroying tumours or cancerous-cells. However, the right diet and adequate nutrition can create the right pathological conditions in the body that help improve recovery rates and manage side-effects better.
A diet rich in lean meat such as poultry and fish are preferred over red-meats. So also, nuts, legumes, beans, seeds, milk and dairy products, and eggs are rich sources of protein. Healthy fats such as ghee, olive oil and almond oil are preferred. High-calorie foods include mayonnaise, honey, cream, butter, ice-cream and jams. Consuming a high-protein, high-calorie diet has the following benefits:
Fresh fruits and vegetables in all colours must be consumed. These are rich in vitamins, minerals, phytonutrients and anti-oxidants. All these compounds help fight cancer-cells. An adult leukaemia patient must get 5 to 10 servings of fresh fruits and vegetables per day (where one serving is equal to half a cup). Vegetables are good either raw, cooked or steamed, in the form of salads, curries (sambhar), sprinklings and garnishing on curries on in soups (rasam).
There are specific compounds in plant produce that are useful while treating cancer due to specific properties in them.
One of the side-effects of chemotherapy for blood-cancer is a drop in the number of neutrophils, a type of white-blood-cells. They help fight infection, so their low levels heighten the risk of infection. To overcome this risk, the doctor will recommend a neutropenic diet that will reduce exposure to bacteria. This involves avoiding:
One of the symptoms of leukaemia is iron-deficiency anaemia which causes weakness and fatigue. This can be overcome by consuming iron through food. This includes all types of meat (lean and red), grains, legumes and vegetables. Vitamin C increases the absorption of dietary iron, so this must also be consumed. It is found in cruciferous vegetables, bell-peppers and citrus fruits.
A rare type of anaemia called megaloblastic anaemia, which is found in people with certain types of blood-cancer, is caused by a deficiency of Vitamin B12 and folic acid.
Some patients of leukaemia develop kidney damage. In such a case, the doctor will recommend limiting foods rich in phosphorus, sodium and potassium.
Fibre is found in fresh fruits and vegetables, nuts and seeds, beans and whole-grains. They aid in proper digestion of food, managing healthy lipids, promoting healthy gut-bacteria and effective glycaemic control. All these factors prevent cancer symptoms from aggravating.
Some of the symptoms of blood-cancer include heightened risk of infection, and weakened bones. Vitamin D helps boost the immune system, which can fight infections. It also helps in better absorption of calcium that can strengthen the bones. While sunshine helps the body make Vitamin D, it can also be absorbed from food sources such as kale, soyabeans, salmon, sardines and fortified – cereal, milk and orange juice.
Water is required by the body for several functions. Adequate hydration relieves some of the symptoms of blood-cancer while promoting overall-health which boosts the immune system. Patients of blood-cancer should consume plenty of plain water, along with soups (rasam) and fresh juices. They should avoid sugary drinks, sodas, canned juices, and limit alcoholic drinks and caffeinated drinks. The latter two cause dehydration. Further, coffee and tea reduce iron-absorption when consumed along with food.
Nausea, vomiting, diarrhoea, constipation, mouth-ulcers and sore-throat are some of the side-effects of cancer-treatment. They cause difficulty in chewing and swallowing, poor appetite, weight-loss and malnutrition. Some treatments also cause weight-gain. Over time, doctors, researchers and the patient-community have come up with tips and tricks to overcome side-effects and improve patient comfort.
The patient should eat frequently, in small meals or portions, every 3 hours of his/her waking time. Food should be eaten slowly and chewed well. Low-fat, bland and salty foods (such as Ven pongal) are preferable, while oily, fried and spicy foods are best avoided. An empty stomach and foods with a strong smell should be avoided. Dry foods such as chips and rusk are good to eat. Easy to digest foods like curds and vegetable/rice/millets broth (congee) are preferable.
The patient should consume plenty of plain-water, fresh juices, soups, porridges (payasam), broth (rasam), gruel (congee), all of them at room temperature preferably. Oily and greasy foods must be avoided. High-fibre foods like whole grains, millets, fresh fruits and vegetables must be avoided, in favour of refined grains, refined flour (maida), and cooked vegetables in small portions (like in sambhar).
The patient must eat a diet high in fibre such as fresh fruits and vegetables, whole grains and millets, nuts and seeds, beans and legumes. He/she should drink plenty of plain water and avoid caffeinated drinks. Daily exercise and good sleep also help relieve constipation.
Low appetite causes low food-intake and hence malnutrition. To prevent this, the patient must consume foods in small portions every 3 hours of his/her waking time. He/she can eat his/her favourite foods and must consume a high-calorie diet. Snacking between meals is allowed. Food should be made to look good, smell good, and meal-time must be pleasant.
The patient must avoid red-meats and consume more of lean meat. He/she should consume foods at near room temperature, and preferably foods that are a little sour (containing lemon, tamarind, vinegar, raw mango and sour curds, as they help restore taste). It’s important to follow good oral hygiene (brushing teeth, tongue and flossing).
The patient should consume meals frequently in smaller portions. He/she should avoid solid food and large chunks of food, in favour of more semi-solid and liquid foods. This includes mashed vegetables, small pieces of cooked vegetable, soups (rasam), broths (congee), porridges (payasam), fresh fruit juices, sauces, gravies (sambhar), milk, buttermilk and plain water. A straw can be used.
The patient must consume bland food that is low on salt and spice (like Ven Pongal or upma). He/she should avoid more of solid food, in favour of semi-solid and liquid foods. The doctor may also recommend Vitamin B tablets.
Some foods contain compounds that can interfere with cancer medication. These should be avoided throughout the treatment phase. Else, they can delay treatment and, in the process, worsen the condition.
In addition to Diet-related factors,
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